| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Asian |
Asian, Australian, Meat |
4 |
Servings |
INGREDIENTS
| 1 |
|
Large kangaroo tail |
| 300 |
g |
Carrots, sliced |
| 3 |
|
Sticks of celery, cut up |
| 3 |
|
Medium onions, sliced |
| 1 |
T |
Butter |
| 2 |
t |
Ground black pepper |
| 2 |
t |
Ground nutmeg |
| 7 |
|
Whole cloves |
| 2 |
c |
Canned tomatoes, chopped |
|
|
Salt to taste |
| 3 |
T |
Soy sauce |
INSTRUCTIONS
Separate the joints of the 'roo tail. Brown the butter on a medium
heat in pressure cooker. Quickly fry the tail in the butter until the
pieces are lightly browned. Add the onions and carrots, and gently fry
for 2 minutes, then add celery, pepper, cloves, nutmeg, salt. Fry on
the same heat for another 10 minutes. Add soya sauce and turn heat to
high for 2 minutes, stirring. Add tomatoes with liquid and stir to
crush. Add water to cover, stir and put lid on pressure cooker. When
steam starts to come out, reduce heat and start timing. After 25
minutes take off stove and cool down and remove lid. If you want to
thicken the soup, you can mix cornflour or coconut cream powder with
hot water and stir into soup. Simmer for another 10 minutes without
the lid, while stirring. Serve with rice. Posted by Glen Jamieson to
the Fidonet National Cooking echo with the following comments: Just
for you, I have attached a recipe for Kangaroo Tail Soup, which was
derived from an Indonesian Ox Tail Soup, and can be used for Ox Tail.
I have made it many times, and it is a family favourite. Posted to
MM-Recipes Digest by "John Weber" <hdbrer@ibm.net> on Aug 13, 98
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